I found this recipe in Melbourne Age Newspaper in 2003. It wasn’t quite what I excepted to be (I prefer Indian/Malay/Thai Curries but this is a Westernised version of a curry) It’s easy to make and has simple ingredients. — posted by floWer73

These are wonderful little appetizers! I found the recipe on the net, and adapted it to suit our tastes. NOTE: cook time listed is the time needed to chill the appetizers. -- posted by Dreamgoddess

This dish is just plain delicious, and one that can be made within 1 hr. I serve it lots of times when I am having company, and I always get lots of compliments on this awesome dish! -- posted by Linda's Busy Kitchen

I have had this recipe for about 10 years or so and just pulled it out again. It was memorable enough to make again! -- posted by Cooks4_6

If I would stop procrastinating, I could tell you what this is like!! :-) It looks good though. -- posted by Zusie-Q

This salad, featured on "Everyday Food", makes a good, substantial lunch accompanied by some good crusty bread. — posted by Irmgard

This does a 15 pound Salmon, 10 pound Channel Bass(Redfish), a couple of Bass or Walleye, 15 pound Musky/Pike, 20 pound Red Snapper, etc -- posted by Chef #220457

I started working with Celestino a few months ago and started compiling some of his recipes for a food blog. I tried this one at home and aside from the splitting of the lobster, I absolutely loved it. -- posted by Chef #347422

Fresh and lively seasonings and herbs make this the best lettuce wraps I've ever tasted. Idea from Nina Simonds' Asian Wraps Book ISBN: 0-688-16300-9 -- posted by Scott&Mona

Lots of bold, robust flavors, I serve this over a bed of angel hair pasta, topped with freshly grated parmesan cheese. -- posted by Leopard Apron